A delicious cake version of the classic Peppermint Crisp tart!
|90-125 ml||cocoa powder|
|3 c||flour — cake|
|350-500 ml||white sugar|
|2 tsp||Robertson's bicarbonate of soda — sifted|
|2 tsp||vanilla — essence|
|500 ml||water — cold|
|1 can||condensed milk — caramel|
|250 ml||cottage cheese — creamed|
|4||chocolate — Peppermint Crisp|
|250 ml||cream — chilled, whisked|
|fresh mint — to garnish|
Preheat the oven to 180°C. Grease two 20-cm cake tins. Dust with cocoa powder.
Sift together the dry ingredients in a mixing bowl.
Beat together the oil, vinegar, vanilla essence and cold water. Pour over the dry ingredients and mix well.
Divide the batter between the cake tins and bake for 40-50 minutes or until done. Leave to cool slightly and carefully halve each cake horizontally.
Filling and topping:
Mix the caramel condensed milk and cottage cheese.
Break 3 of the chocolate bars into pieces.
Put a cake layer on a plate, spread a layer of the caramel mixture over and scatter Peppermint Crisp shards on top. Repeat the layers ending with caramel mixture.
Top the cake with dollops of cream. Break the remaining chocolate bar and scatter the shards over the cream. Dust with cocoa powder and garnish with mint leaves.